Spicy Chicken Skillet

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Quick Facts:

Serves 4


1 ½ lb boneless, skinless chicken breasts, trimmed and sliced
2 Tbsp Mexican seasoning. This is a mix using 1 tsp of each spice: chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin and sea salt.
2 Tbsp canola Oil
1 onion, chopped
1 red bell pepper, chopped
2 cups corn
1 can pink beans, drained and rinsed. You can substitute black or pinto beans in lieu.
2 Tbsp Aji Limo Paste (depending on how hot you like it)
1 cup chicken stock or water
1 cup sharp cheddar cheese, grated or shredded.
1 lime, sliced

You'll Need:

12" Cast Iron Skillet Lodge Logic Cast Iron Skillet


1. In a small bowl, combine the chicken with the Mexican seasoning and toss together until the chicken is covered completely.
2. Using a cast iron skillet, add the oil and heat skillet over medium heat, allowing enough time for the skillet to get warm.
3. Add the chicken mixture and cook for about 5 minutes or longer if using larger chicken slices. The chicken should be lightly browned.
4. Remove chicken from the skillet and set aside.
5. Add peppers and onions to the skillet and cook for about 5 minutes. Add the corn, pink beans, Aji paste and chicken stock. Bring back to heat until the mixture is simmering, approximately 3-4 minutes.
6. While the mixture is simmering, turn your broiler on to maximum temperature.
7. Return chicken to the pan, and sprinkle with cheese.
8. Put the skillet under the broiler and leave to cook until the cheese is melty and toasty brown.
9. Garnish with lime wedges and warmed corn tortillas.

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